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Technology of cheesemaking, second edition

2nd ed., 2010

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The art of natural cheesemaking by David Asher

Canadian Food Studies, 2016-04, Vol.3 (1), p.136-139

Yap, Christopher

2016

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Cheese and Whey

2022

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Associations between differential somatic cell count and milk yield, quality, and technological characteristics in Holstein cows

Journal of dairy science, 2021-04, Vol.104 (4), p.4822-4836

2021

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Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses

Food chemistry, 2022-02, Vol.370, p.131043-131043, Article 131043

2022

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Genetic relationships of lactose and freezing point with minerals and coagulation traits predicted from milk mid-infrared spectra in Holstein cows

Journal of dairy science, 2019-08, Vol.102 (8), p.7217-7225

2019

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Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

Food science & technology, 2021-02, Vol.137, p.110391, Article 110391

2021

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Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

2022

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Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese

Food research international, 2024-09, Vol.192, p.114838, Article 114838

2024

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Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese

Journal of dairy science, 2013-01, Vol.96 (1), p.710-724

2013

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High prevalence of non-faecalis and non-faeciumEnterococcus spp. in farmstead cheesehouse and their applicability as hygiene indicators

Food science & technology, 2020-05, Vol.126, Article 109271

2020

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Microbial transglutaminase and its application in the food industry. A review

Folia microbiologica, 2014-05, Vol.59 (3), p.241-250

2014

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A novel electrochemical assay for chymosin determination using a label-free peptide as a substrate

Journal of dairy science, 2021-03, Vol.104 (3), p.2511-2519

2021

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Graduate Student Literature Review: Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking

Journal of dairy science, 2021-11, Vol.104 (11), p.12173-12183

2021

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The impact of reduced sodium chloride content on Cheddar cheese quality

International dairy journal, 2013-02, Vol.28 (2), p.45-55

2013

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Production of cheese from donkey milk as influenced by addition of transglutaminase

Journal of dairy science, 2019-12, Vol.102 (12), p.10867-10876

2019

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It is Possible to Work with Them and Develop such a Mutually Good Relationship

Hungarian Studies Yearbook, 2023-11, Vol.5 (1), p.79-102

Balogh, Pál Géza

2023

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It is Possible to Work with Them and Develop such a Mutually Good Relationship: Ecological knowledge and the raw milk method among contemporary Hungarian cheesemakers

Hungarian Studies Yearbook, 2023-11, Vol.5 (1), p.79-102

Balogh, Pál Géza

2023

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Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil

Food research international, 2024-01, Vol.176, p.113831-113831, Article 113831

2024

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The late blowing defect of hard cheeses: Behaviour of cells and spores of Clostridium tyrobutyricum throughout the cheese manufacturing and ripening

Food science & technology, 2018-01, Vol.87, p.134-141

2018

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Cheese Market in Moscow and the Moscow Region: A Regional Analysis

Tehnika i tehnologiâ piŝevyh proizvodstv (Online), 2021-06, Vol.51 (2), p.413-422

2021

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Plant proteases as milk-clotting enzymes in cheesemaking: a review

Dairy science & technology, 2014-01, Vol.94 (1), p.5-16

2014

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Probiotic cheese: Health benefits, technological and stability aspects

Trends in food science & technology, 2009-08, Vol.20 (8), p.344-354

2009

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High prevalence of non-faecalis and non-faecium Enterococcus spp. in farmstead cheesehouse and their applicability as hygiene indicators

Food science & technology, 2020-05, Vol.126, p.109271, Article 109271

2020

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Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures

Journal of food protection, 2019-12, Vol.82 (12), p.2108-2118

2019

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Technology of cheesemaking, second edition

The art of natural cheesemaking by David Asher

Cheese and Whey

Associations between differential somatic cell count and milk yield, quality, and technological characteristics in Holstein cows

Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses

Genetic relationships of lactose and freezing point with minerals and coagulation traits predicted from milk mid-infrared spectra in Holstein cows

Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese

Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese

High prevalence of non-faecalis and non-faeciumEnterococcus spp. in farmstead cheesehouse and their applicability as hygiene indicators

Microbial transglutaminase and its application in the food industry. A review

A novel electrochemical assay for chymosin determination using a label-free peptide as a substrate

Graduate Student Literature Review: Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking

The impact of reduced sodium chloride content on Cheddar cheese quality

Production of cheese from donkey milk as influenced by addition of transglutaminase

It is Possible to Work with Them and Develop such a Mutually Good Relationship

It is Possible to Work with Them and Develop such a Mutually Good Relationship: Ecological knowledge and the raw milk method among contemporary Hungarian cheesemakers

Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil

The late blowing defect of hard cheeses: Behaviour of cells and spores of Clostridium tyrobutyricum throughout the cheese manufacturing and ripening

Cheese Market in Moscow and the Moscow Region: A Regional Analysis

Plant proteases as milk-clotting enzymes in cheesemaking: a review

Probiotic cheese: Health benefits, technological and stability aspects

High prevalence of non-faecalis and non-faecium Enterococcus spp. in farmstead cheesehouse and their applicability as hygiene indicators

Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures

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